5-minute Chocolate Balls

Introduction: 5-minute Chocolate Balls

Quick and delicious Rum Balls recipe (with or without rum!). These tasty treats whip up in no time, and are completely addictive. Whether you need a chocolate fix or a quick gift, these are sure to please.

Step 3: Form Balls

Roll the finished balls in the toppings of your choice. (I used powdered sugar and crushed nuts)

If the balls are too sticky for you to work with, you can stick 'em in the freezer for a couple minutes or in the fridge for a few hours. I'm guessing that would work. . . I've never had the patience to find out!

Step 4: Try to Share!

If you don't eat them all yourself in one sitting, try to remember to bring them in to share with your colleagues/peers the next day. These are perfect little gifts to give too. A sandwich baggie with a colorful ribbon even makes it look like you put a lot of thought into it!

Comments

Check your computer screen for a print logo with a down arrow. Click on arrow and go to print preview. Should bring up all pages individually. When you go to print, you should get choice of print all or choose which ones you want to print.

It's a very popular brand name for Vanilla Wafers. At most stores I've been to, they put some by the bananas because folks use them to make banana pudding. But, then again, I DO live in Cajun Country, Louisiana, USA. Other places, I think they just put them in with the cookies.

Thanks for this great recipe. I made 3 batches - 2 with Bacardi Orange Rum and one with a walnut liqueur. My only suggestion: as I did the first two batches, I lightly greased my hands with veg oil. I found I had to repeat a lot during the rolling process and that the balls I did (I rolled them in powdered sugar) the oil, even the tiny amount that ended up on the balls, made the powdered sugar disappear after a few hours. I rerolled them and it was fine.

But for the 3rd batch, I used powdered sugar on my hands as I was rolling them in powdered sugar, and not only did it go a lot faster, but worked really well. So I suggest trying that if you are gonna roll them in powdered sugar anyway.

This is a wonderful recipe - so good & easy enough that kids could help.

it's look yummy!! i guess i can make it easily?~ well i really hope i can make it well and i'm thinkin' to give this to my friend for her coming birthday!!! hope she like it!! ^^ this is the easiest way and i don't need to buy a thing!!! :)

This is Delicious! I'm making these for my sisters open house and THEY TASTE AWESOME! I rolled them in crushed gram crackers, and powdered sugar I made a double batch (only the first batch is shown) and drizzled chocolate on some after I rolled them in powdered sugar. YUM!

Hi. Are we measuring the 1 1/2 cups pecans after they've been chopped? I purchased whole pecans then I noticed in your pic that you had purchased chopped pecans. I really can't wait to make these and am using Kahlua instead of rum (Thanks tonathan42100's comment!) Thanks for posting this!!

I'm just reading this now - Have done this as a pre-step before dipping them in various chocolates. That way I have like store bought truffles in whatever shape I want them to be, and in complete control of my innards. Good instructable, making me hungry ;-)

I made these...a little differently...today to go with the "Bee Cake" I'm making for my best friend's birthday this weekend.
I used 'nilla wafers, honey, hazelnut liqueur, and hazelnuts with cardamom, cinnamon, cloves, allspice and ginger. I ended up having to add another 20 or so nilla wafers to get the texture to be not too wet.
I used a #100 scooper (truffle cream sized scooper) to scoop out balls, then shaped them into mini-beehive shape, and rolled them in a gold/yellow sugar/powdered sugar mix. The powdered sugar sort of disappeared, leaving the gold granulated sugar to sparkle...it looks really cool.
I'll try to get a picture of them this weekend, when I put the whole cake together. I'll be using these as plate decoration. :)

Use a silicone spatula and a silicone mat. I didn't have to use any oil and had zero sticking to anything - hands included. I'd be surprised if you don't already have silicone cookware scoochmaroo.
When the silicone just touched the mixture, it instantly created a smooth and slick surface that felt oiled. Silicone is famous with candy makers because it won't stick to sugar and can handle very high heat, but I've never seen it be such a huge help by itself.
You can also line a cookie sheet with a silicone mat and bake cookies right on it. Take it out of the oven, let them cool to solidify, and then just slide them off. The spatula I used is shaped a bit like a flatish square spoon. It has one flat concave surface.
Scrape the mixture out onto the silicone mat, with your silicone spatula. Use the spatula and your finger tips to roll it around on the mat. It will form into a smooth shiny lump.
Then I used the spatula and cut chunks off. They were already smooth and shiny, I just rolled them between my palms to get them round. As it got smaller I realized it was very convenient to roll it into a thick tube and cut chunks off of that.
Not really sure about the flavor, but that is all up to my ingredient choices. I used what was around: vanilla wafers, amaretto and walnuts. The process, and making them up was cool. It seem infinitely adaptable.
Thanks.

My batch never became a big lump in the food processor; it stayed the consistency of a room temp nut butter. I put it in the freezer and was able to make the balls, but they have kind of puddled a bit sitting on the plate on the counter. I did everything dry by weight. I wonder if maybe using shortbread made it too fatty? Any suggestions?
Anyway, they TASTE great!!!